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Salmon, with Matelote Sauce

Make a marinade, in which stew the salmon. When the fish is done, pick off the scales carefully. To keep the salmon hot pour the marinade over it. Then make a matelote sauce in the following manner. Put a good bit of butter and two spoonfuls of flour into a stewpan, and make a roux. When it begins to colour, throw four or six onions into the roux, and let them melt; keep stirring with a wooden spoon. Then moisten with a bottle of red wine; add a few spoonfuls of the marinade in which you have stewed the salmon, some trimmings of mushrooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze; season the whole, and put a little sugar to correct the acidity of the wine; skim the grease, and keep the sauce thick. In case it should not be thick enough to mask with, add a small piece of butter kneaded with flour, a quarter of a pound of fresh butter, some essence of anchovies, the juice of a lemon, and some salt and pepper. Drain the fish, and cover it with the sauce, after having strained this through a tamis.